Mazzia’s sweet masterpieces

For those of you who have been following me since the beginning of this adventure, you know the admiration I have for chef Alexandre Mazzia. For years, we’ve followed each other’s progress with kindness and goodwill. From his first Michelin star to his third, this chef has never ceased to surprise me with his gastronomic sequences, a world away from traditional culinary paths. For the Food Letter’s sweet section, I wanted to highlight the prowess of his team who, on the ultimate cascade of sweetness, manage to astonish the guests seated at the restaurant in Marseille. 3, 2, 1.. start. To start, a texture of animal juice pudding, tamarind with hibiscus, caramelized banana, feuillantine, then a sweet potato, mango, dates, verbena water. Next, an apple-spiced persimmon, praline, hibiscus, orange blossom, passion fruit and the final touch with a texture of fermented banana, puffed rice, sweet peanuts, kumquats and Espelette gel.